Ham Soup Recipe gives you a smoky, savory broth loaded with tender ham, soft potatoes, and sweet carrots. It suits busy cooks who want comfort food, and the total time is 60 minutes. I keep a ham bone stash in the freezer like a culinary squirrel.
Why Choose This Ham Soup Recipe
Ham Soup Recipe uses simple pantry staples, so you can get a pot simmering without a store run. The method follows a basic sauté, simmer, and finish routine, which keeps things simple. The soup also forgives swaps, so you can tweak veggies or broth and still get great flavor.
You can use leftover ham and a ham bone for deep flavor. If you do not have a bone, use low-sodium chicken broth and a spoon of Better Than Bouillon. Potatoes and beans give body, so you do not need cream.
Ingredients You Need
- Olive oil or butter, 2 tablespoons
- Yellow onion, 1 large, diced
- Carrots, 2 medium, sliced
- Celery, 2 ribs, sliced
- Garlic, 3 cloves, minced
- Cooked ham, 1.5 pounds, diced, plus 1 ham bone if you have it
- Sub: smoked turkey or thick-cut smoked bacon
- Yukon Gold potatoes, 1 pound, diced small
- Pantry shortcut: canned diced potatoes, drained
- Cannellini beans, 1 can 15 ounces, drained and rinsed
- Sub: great northern beans or navy beans
- Low-sodium chicken broth or ham stock, 8 cups
- Brand notes: Swanson Low Sodium works well; Better Than Bouillon ham or chicken adds depth
- Bay leaf, 1
- Dried thyme, 1 teaspoon
- Smoked paprika, 1 teaspoon
- Black pepper, 1 teaspoon
- Fine salt, to taste
- Frozen peas or corn, 1 cup, optional
- Apple cider vinegar or lemon juice, 1 to 2 teaspoons, to finish
- Fresh parsley, 2 tablespoons, chopped
Pantry shortcuts and notes:
- Use a store-bought mirepoix mix to skip chopping.
- Frozen mixed vegetables work in place of carrots and celery.
- If the ham tastes salty, pick low-sodium broth and hold back on salt until the end.
Equipment:
- 5 to 6 quart Dutch oven or soup pot
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle
How to Make Ham Soup
- Prep: 15 minutes
- Cook: 45 minutes
- Total: 60 minutes
- Warm the pot over medium heat, then add oil or butter. Sauté onion, carrots, and celery with a pinch of salt for 6 to 8 minutes until the veggies soften. Stir in garlic, thyme, smoked paprika, and black pepper for 30 seconds.
- Add diced ham and stir for 2 to 3 minutes to brown the edges. If you have a ham bone, place it in the pot now.
- Pour in broth, then add potatoes, beans, and bay leaf. Bring to a boil, reduce to a lively simmer, and cook for 25 to 30 minutes until the potatoes turn tender.
- Taste the broth. Add a small pinch of salt only if the broth needs it.
- Stir in peas or corn during the last 5 minutes. Mash a few potatoes against the side of the pot if you want a thicker texture.
- Pull out the bay leaf and the ham bone. Strip any meat from the bone and return it to the pot.
- Stir in vinegar or lemon juice and the parsley. Taste and adjust seasoning.
- Let the soup rest for 5 minutes. Ladle into bowls and serve hot.
Tips & Common Mistakes
- Taste before salting, since ham can run salty.
- Keep the simmer gentle to prevent mushy potatoes.
- Dice potatoes the same size so they cook evenly.
- Rinse canned beans to cut extra sodium and starch.
- Use low-sodium broth if your ham carries strong salt.
- Add peas or corn near the end to keep color and snap.
- Skim excess surface fat with a spoon for a cleaner finish.
- Use the ham bone if you have it, since it adds rich body.
- Finish with a splash of acid to brighten the flavor.
- Store leftovers without the bay leaf to avoid bitterness.
Variations I’ve Tried
- Creamy ham and potato: stir in 1 cup milk and 2 tablespoons cream cheese at the end.
- Ham and barley: swap beans for 1 cup pearled barley and simmer until tender.
- Ham and cabbage: add 2 cups shredded green cabbage for the last 10 minutes.
- Spicy ham soup: add 1 teaspoon crushed red pepper and a few dashes of hot sauce.
- Herb swap: use Italian seasoning instead of thyme, or add a rosemary sprig during the simmer.
- Smoky split pea twist: replace potatoes and beans with 1 pound split peas, then simmer until peas soften.
How to Serve Ham Soup
Ladle the soup into warm bowls and top with parsley, a crack of black pepper, and a few drops of hot sauce. Pair it with cornbread, crusty sourdough, or buttered biscuits for dunking. A crisp green salad or roasted broccoli balances the richness. If you feel cozy vibes, add cheddar and chive biscuits and call it dinner.
Make-Ahead and Storage
Cool the soup quickly, then pack it into airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stove over medium heat with a splash of water or broth, and stir often until hot. For the microwave, warm at 50 percent power in 1 minute bursts and stir between rounds.
Nutrition Information
Per serving, about 1.5 cups, makes 6 servings:
- Calories: 320
- Protein: 24 g
- Carbs: 28 g
- Fat: 12 g
- Saturated Fat: 4 g
- Sodium: 980 mg
- Fiber: 6 g
- Sugar: 5 g
Values vary by brand and exact ingredients.
Ham Soup Recipe
Ingredients
Instructions
- In a large pot, sauté onions until translucent.
- Add diced ham, potatoes, carrots, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 45 minutes or until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.